from Healthy Exchanges Newsletter July 2000
Ina Armour, Tacoma, WA sent me a bread machine recipe she wanted revised. It turned out so good that I thought it only fair to share it with all of you.
INA'S DILL BREAD
1 cup + 3 tablespoons water
2 tablespoons pourable Splenda or Sugar Twin
1 1/4 teaspoons salt
2 tablespoons Land O Lakes no-fat sour cream
3 cups bread flour
2 1/4 teaspoons dry yeast
1 tablespoon dried onion flakes
2 teaspoons dried dill weed
In a baking pan container, combine water, Splenda, salt, sour cream, flour, dry yeast, onion flakes,and dill weed. Follow your bread machine instructions. Remove bread and place on a wire rack to cool. Cut into 12 slices. Will make a 1 1/2-lb sized loaf. Freezes well.
Serves 12 - Each serving equals:
HE: 1 1/3 Br, 3 OC
120 Calories, 0 gm Fa, 4 gm Pr, 26 gm Ca, 5 mg So, 12 mg Cl, 1 gm Fi
DIABETIC: 1 1/2 St
Edited by: DEBBIESINNE at: 6/2/2008 (19:20)
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